Home Recipes Salmon sous vide with radish, cucumber and sour cream sauce Salmon sous vide with radish, cucumber and sour cream sauce 30 min Medium Dinner Instructions Avoid the screen going to sleep Procedure for the salmon: Heat the water bath to 50°C. Place the salmon in the water in the Frøya original packaging until the core temperature reaches 42°C. Procedure for accessories: Cut radishes into boats and marinate with salt, oil and lemon. Make small balls out of the cucumber with a noisette iron, turn in oil and salt. Procedure for sour cream sauce: Mix sour cream with grated horseradish. Season to taste with lemon juice, salt and white pepper. Leave to cool for at least 20 minutes. Add the cream to the desired consistency and stir in the green oil before serving. Products in this recipe Half Frøya Mid Loin 300g
